Bunny Bread aka Carrot Bread
by Heidi McIndoo, MS RD
Servings: 16 (1 Slice Per Serving)
| Nutrition Facts |
| Serving Size 1 Slice |
| | | | |
| Amount per serving |
| Calories 120 | |
| % Daily Value* |
| Total Fat 5g | |
| | Saturated Fat 0.5g | |
| | Trans Fat 0g | |
| Cholesterol 15mg | |
| Sodium 75mg | |
| Total Carbohydrate 18g | |
| | Dietary Fiber 1g | |
| | Sugars 11g | |
| Protein 1.5g | |
| |
| Vitamin A | 25% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Ingredients
½ cup all purpose flour
½ cup whole wheat pastry flour or whole wheat flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon cinnamon
1 egg
⅓ cup canola oil
⅓ cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla
1 cup grated carrots
⅓ cup raisins, soaked in warm water and drained
Directions
- Grease and flour a loaf pan.
- Preheat oven to 325°F.
- In a medium bowl whisk together the first six ingredients, through cinnamon.
- In a large bowl beat together eggs, oil, sugars, and vanilla.
- Add dry ingredients and beat until combined. Stir in carrots and raisins.
- Pour into prepared pan.
- Bake about 50-60 minutes, until a cake tester comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely.